Thick-cut sourdough, piled high with mushrooms slowly cooked in grass-fed brown butter until deeply golden + nutty, finished with fresh spring onions for that bite.
WHAT DO I NEED?
2 thick slices sourdough bread
8 oz mushrooms (cremini or mixed), torn or sliced
3–4 tbsp Brown Butter
2 spring onions, thinly sliced
1 garlic clove, finely grated
Salt + freshly cracked black pepper
Optional: squeeze of lemon, flaky salt to finish
Toast your sourdough until deeply golden and crisp on the outside but still soft inside. Smear with lots of Brown Butter. Set aside.
Heat a pan over medium-high. Add 1 tbsp of Brown Butter, then add mushrooms in an even layer. Let them cook undisturbed for a few minutes so they can properly brown (no stirring yet).
Once golden on one side, stir and add another 1–2 tbsp brown butter. Continue cooking until the mushrooms are deeply caramelized and tender, about 8–10 minutes total.
Lower the heat and add the garlic, cooking for about 30 seconds until fragrant. Season with salt and pepper. Optional: a small squeeze of lemon to brighten everything up.
Spoon the mushrooms generously over the toasted sourdough. Finish with sliced spring onions and a pinch of flaky salt.
